Cheesecake
By VicentaLakin
Sweets have always been the coolest piece of music for most girls in the autumn, a cup of coffee, cheese cream, and that sweet, soft-sweeting world is so easy to satisfy
Recipe Recommendations
Steps for Cheesecake
1
Cream cheese in the room for one hour, or microwave to unfrozen for one minute
2
No yolk in the omelet, no oil in the container
3
Insulated water, beat the cream cheese with an electric omelet for a few seconds, then add the yolk to the cheese one by one, and then add the yolk to the top
4
Add cool oil when it melts, and it's smoothed with a razor
5
Join the milk. Fast and even. Remember, flip, not mix
6
Scan low powder, double-cross with a razor
7
If the pasta has a taste of particles, it'll be fine and smooth once sifted
8
The molds are covered with thin butter, a sheet of oil on the floor is easily demoulded, a seven-cent full of water is filled with ovens, placed on the bottom of the oven, preheated by 180 degrees
9
Three times in the egg cleaner, with an electric puncher to the map, you'll be able to pick up a corner, you won't have to hit it
10
Take a third of the protein and put it in the yolk paste, evenly mix it with a razor, and then mix the remaining protein twice. even
11
Throw the egg in the mold and shake the bubble a few times
12
Open the oven and put the grill in the lower part of the oven, put the egg paste on the grill, bathing, first baked it up and down at 160 degrees for 35 minutes, then baked it at 130 degrees for 25 minutes, then baked it not immediately, then suffocated it in the oven for half an hour, then distilled it
13
One night in the fridge. Better tasteCheesecake Make Tips
Don't use masuri cheese or a piece of reprocessed cheese eggs in sizes of 60 to 65 grams, don't mix them up and down with egg protein frost, don't mix them up and down when they're in the state of the reference map, don't mix them up and down like squawk, you can't do the drying time just for reference, and it's the same for any side